Food Dehydrated Foods
- Thread starter etdeb
- Start date
I've dehydrated lots of things, but lately mostly greens and herbs. Peppermint & others for tea; chives, thyme, oregano etc. for spices; dandelion, blackberry leaves, grape leaves, chickweed etc. for powdered greens. Kind of everything that doesn't move...LOL! especially since I got a 9 tray (on sale!) Excalibur last year for my birthday. I store them in canning jars, usually with dessicant packs. Sometimes vacuum sealed but I've been lazy lately. 
Here are some of the YouTube channels where I learned all I know and more about dehydrating:
www.youtube.com
Here are some of the YouTube channels where I learned all I know and more about dehydrating:
The Purposeful Pantry
The Purposeful Pantry is here to help build a community where dehydrating, canning, food storage, meal planning, meal prepping, pantry organization, and all ...
www.youtube.com
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Babs
Veteran Member
Do it outside!! Trust me!
Babs
Veteran Member
I've dehydrated tomatoes; berries; onions; garlic; kale, apples; frozen peas and corn; potatoes; and made jerky in the dehydrator.
Put your dehydrator in the garage or outside for garlic and onions.
I grow a tomato called "Principe Borghese". It's an excellent variety for dehydrating (sun drying). It's shaped like a plum tomato, but smaller and all you need to do is slice it in half to dehydrate. I keep some as is in a jar with desiccant pack; and some I grind into tomato powder.
Most things I pack in either jars, or mylar with O2 absorbers.
Put your dehydrator in the garage or outside for garlic and onions.
I grow a tomato called "Principe Borghese". It's an excellent variety for dehydrating (sun drying). It's shaped like a plum tomato, but smaller and all you need to do is slice it in half to dehydrate. I keep some as is in a jar with desiccant pack; and some I grind into tomato powder.
Most things I pack in either jars, or mylar with O2 absorbers.
I buy large bags of frozen veggies and fruits (pre-blanched and prepped and all the rest of those timesavers) and dry them on my dehydrator. I also make fruit roll ups.
And then there is the raw food diet stuff that I occasionally do. I used to do more of that but I've tried to go more locavore when possible and with an exclusively raw diet that isn't always possible.
Link included for those interested.
www.healthline.com
dehydratedfoodz.com
And then there is the raw food diet stuff that I occasionally do. I used to do more of that but I've tried to go more locavore when possible and with an exclusively raw diet that isn't always possible.
Link included for those interested.
The Raw Food Diet: A Beginner's Guide and Review
The raw food diet, often called raw veganism, is an eating plan composed of mostly or completely raw and unprocessed foods. Learn the science behind the diet.
www.healthline.com
6 Best Food Dehydrator Recipes for Raw Vegans
There are benefits when switching to a raw vegan diet. You can find creative meals is using a dehydrator. Here are 6 food dehydrator recipes for raw vegans.
dehydratedfoodz.com
nomifyle
TB Fanatic
SouthernBreeze
Has No Life - Lives on TB
I've never dehydrated anything. Would buying a small dehydrator be more cost effective than just using your oven? Would dehydrating veggies work the same if you used your oven, or is there a big difference in the process?
nomifyle
TB Fanatic
I'd rather have a dehydrator, much easier, I'd think, than using an oven. Although I need to brush up on dehydrating in an oven in case the power is out. Ours was out for about 18 hours, but we ran the generator and had to remind ourselves the electric was out.
Judy
h_oder
Veteran Member
I have a small dehydrator (Nesco brand) that I've used in the past with no issues.
Having said that, I think I may try using my oven (once it's finally installed). Although I like the dehydrator, I can't help but think that I could get more done in a full-size oven. Low temps on "convection" setting to keep air circulating?
ETA: I would love a freeze dryer, but may have a hard time getting DH on board with that. Although, given the current climate and what may be coming down the pike, it might be a good investment.
SouthernBreeze
Has No Life - Lives on TB
I don't want to turn the money loose right now for a dehydrator. I might not even like it. That's why I was wondering if you could use your oven in the same way. I'd like to try dehydrating, before investing the money in one. I don't have a convection oven.
SouthernBreeze
Has No Life - Lives on TB
I found a wealth of info on the net about using the oven to dehydrate food items. I'm going to give it a shot! I'll start with something simple to see how it goes.
The thing about a dehydrator is that it will go to lower temps thus not cooking the food as much as if you used an oven. But I have dehydrated apples in a car trunk in the Fall when the harvest was abundant! So I guess anything will work if you are aware of the temps.
I have a 10 shelf, I think, Excaliber. I also didn't mention the fan component that aids in the dehydration
Babs
Veteran Member
Maybe it was the variety of onion I was drying. My house stunk for a week!
It's funny now though. A nice quick to re-hydrate vegetable mix for soup (using thawed frozen vegetables). Using a food processor grate up 1 part brussel sprouts and 1 part carrots, add in 1 part french cut green beans and 2 parts shredded hash browns. Mix together and place in thin layers on the dehydrator shelves and dry on a low heat. Store in jars with tight fitting lids (or for longer storage vac pack the jars). Dehydrated onion can be added to the mix on use. Add the mix to boiling water, remove from heat and let sit for about 10 minutes, then finish up making your soup. properly stored lasts for years.
SouthernBreeze
Has No Life - Lives on TB
Since I'm going to be experimenting using my oven, I'm going to do a very small batch of bell peppers. I use more dehydrated peppers and onions than I do any other dehydrated food item. If I can learn to dehydrate my own, it would be great given that the cost to order those are getting unreal.
Any tips would be appreciated. I'm going to be using the info I got off the net.
Any tips would be appreciated. I'm going to be using the info I got off the net.
JasmineAndLace
Senior Member
The Purposeful Pantry mentioned in a post above has several videos on youtube about dehydrating frozen veggies. In the one about peppers and onions, she says that dehydrating frozen onions does not make your house smell as strong as if dehydrating fresh. I have dehydrated the fresh ones and don't really mind the smell, but it can get pretty strong depending on the type of onion. When using frozen veggies that you buy from the grocery store at least there are no worries about whether to blanch ahead of time or not as that process has already been done.
IRoberge
Veteran Member
I buy frozen shredded hash browns and the southern style (cubed) hash browns and dehydrate those. 2 bags of shredded fit in a quart mason jar. The cubed potatoes are great for throwing a handful into soup. For the cost of the frozen, it saves me tons of time in peeling, chopping, shredding, etc.
SouthernBreeze
Has No Life - Lives on TB
I was thinking of buying fresh bell peppers and dehydrating them. Would I have to blanch those, first? I haven't read where I would have to do that.
onmyown30
Veteran Member
from the YouTube video I watched she said you had to for peppers. I’m planting a ton of peppers this year so I need to get it down lol don’t want any to go to waste. I’ve also seen a lot of places saying you don’t have to. I’m gonna try a little one day
SouthernBreeze
Has No Life - Lives on TB
Yeah, I need to know, too. I was going to buy some to try, and am planning to grow lots in my garden this year. I don't have room in my freezers for them. That's why I'm interested in dehydrating them.
Neither do i! I've dehydrated as much as 10 bushels of sweet peppers in a season, and never blanch. They hold color, flavor and texture for years.
Ditto onions and celery...
Summerthyme
SouthernBreeze
Has No Life - Lives on TB
Thanks. I was wondering about onions and celery, too.
nomifyle
TB Fanatic
Since I'm not much of a potato eater I didn't realize hash browns came cubed. I like to use cubed potatoes in soups and can be added to other dishes. Thanks for saying that.
Judy
For further reference... potatoes, green beans, Lima beans, sweet corn, carrots and beets all need to be blanched.
Tomatoes, peppers, onions, garlic, celery and cucumbers do NOT need blanching.
I'll note that they now recommend blanching celery. It is supposed to preserve the color better. Unbleached celery always dried nicely, green for me, but did fade to paler green/tan after 12-18 months. However, it maintained sweet, pungent celery flavor and the color didn't matter for me in soups and stews. If we get extra this year, I may try blanching some celery.
Summerthyme
Tomatoes, peppers, onions, garlic, celery and cucumbers do NOT need blanching.
I'll note that they now recommend blanching celery. It is supposed to preserve the color better. Unbleached celery always dried nicely, green for me, but did fade to paler green/tan after 12-18 months. However, it maintained sweet, pungent celery flavor and the color didn't matter for me in soups and stews. If we get extra this year, I may try blanching some celery.
Summerthyme
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I had loaned out my new Cabela's Pro Series 12 tray dehydrator to a family member just days before we lost my home in Laura. I am sooooo thankful she had it because her home was spared. I just got it back from her yesterday and cannot wait to start dehydrating again. Some of my favorites to dehydrate were mushrooms, green onions, celery, bell pepper, jalapeno's, parsley, onions, lemon zest, bread crumbs, jerky, shrimp, strawberries, blueberries, squash, zucchini, and all kinds of frut.
Toosh
Veteran Member
I dehydrate my home grown vegetables, potatoes, fruits and herbs. Vegetables for use in recipes. Potatoes and sweet potatoes to add flexibility for quick fix meals. Fruits for finger snacks. Herbs, onions and garlic for cooking.
My kitchen pantry includes dehydrated goods in jars for quick access. My extended pantry has dehydrated goods stored in a vacuum sealed bag to reduce bulk.
I have dehydrated meat (jerky), eggs and milk but don't do it any more - I don't grow these items so it's cheaper/easier/faster to buy them dehydrated. I have lots of local farmers that I can get fresh as needed.
My kitchen pantry includes dehydrated goods in jars for quick access. My extended pantry has dehydrated goods stored in a vacuum sealed bag to reduce bulk.
I have dehydrated meat (jerky), eggs and milk but don't do it any more - I don't grow these items so it's cheaper/easier/faster to buy them dehydrated. I have lots of local farmers that I can get fresh as needed.
I eat a lot of protein and just watch my carbs and starches. My husband mostly gave up bread a couple of years ago when he was training for a backcountry camp/hike in Philmont with the Boy Scouts and it made a significant difference on his joints.
A frequent lunch when tomatoes are in season is I "stuff" them with canned tuna or canned salmon.
Another common meal for me is a grill burger ... beef or salmon.
The above two ways are the only fish I eat and before that Long John Silvers was an addiction but not so much now. LOL
I do still like hushpuppies and cornbread but since I am the only one that cooks it I just force myself to limit it to once or twice a month.
I like a nice caprese salad but can only have it like once a month.
I've learned to eat Asparagus but I swear they still look like aliens to me.
I drink a lot ... A LOT ... of zero sweetener bubbly waters (brands: La Croix, Bubly, store brands) because I can't eat any kind of artificial sweetener without winding up with heartburn from hell. I also drink a lot of sun tea that is brewed without any kind of sugar/sweetener.
If I eat fruit it either has to be fresh, dehydrated without sugar as a preservative, or canned in a light fruit juice rather than in a syrup.
I eat a lot of homemade soups because I find them filling ... which helps with portion control.
My one problem has been controlling my dairy intake. Nut milks tend to upset my stomach for some reason. It is the real stuff or nothing. I can drink a gallon of milk in two days all on my own. Yeah I know, ridiculous.
I love grits and oatmeal as well which isn't the greatest thing in in the world for you. On the other hand it isn't the worst either and the fiber helps to offset any carbs you take in.
One of the best is shrimp and grits. Yum.
Instead of using rice, potatoes, or pasta as a filler these days I'll eat a chopped salad. Have to watch the amount of dressing but I like a good chopped salad better than just a regular garden salad.
And when I cook up street tacos, which has gotten to be another one of my go to meals for my busy days, I fixe them on 6" carb counter tortillas (Mission brand has one that is 20 calories per tortilla) and then instead of lettuce I will use finely slice cabbage which is actually very traditional and I use queso blanco (white cheese) that has a lot of flavor (salt) compared to other Americanized cheeses.
When I am really jonesing for a treat I'll lightly bread and fry some queso blanco. Just have to watch how much you eat or you'll be sorry (gut issues that will bind you up for days).
Another thing I like to do is what I call "fake fajitas". Instead of using fajita seasoning to fix your meat with, just use whatever your favorite seasoning is ... BBQ, rubs, lemon pepper, garlic, etc. ... then fry/steam some veggies to also go with. Put them on a carb control tortilla shell and fast and happy meal.
You can do amazing things with rotisserie chicken. I have a rotisserie ... thing much be nearly 20 years old ... and I'll make my own if I can find whole chickens on sale. Then shred or slice and you can make a bunch of meals that way.
I have found almost any gluten-free recipe helps me to keep my carbs down. However, just because something says it is gluten-free doesn't mean it is low-carb. Grains in general, even gluten-free ones, tend to have a lot of carbs in it so I still have to be careful. The same can be said for stuff calling itself "plant based."
I eat a lot of "raw food" recipes. I'm not talking about meat ... simply more vegan where the food doesn't rise above a certain temp. I am not a vegetarian or anything close. But for the sake of our budget I try to be a little more flexible than a T-Rex that wears an apron. I've experimented with a raw food lifestyle since college. It isn't bad but you have to be careful because if you aren't keeping it locavore (locally available foods) it can get expensive.
I like me some potatoes too but I've learned portion control and if you have to start from raw all the work involved preparing them helps you to do that as well.
If I am wanting something "sweet" with my meal then I will bake some root veggies and not just potatoes ... there's carrots, turnips, sweet potatoes, beets, carrots, rutabaga, jicama, kohlrabi. All of those make good "fries." Jicama can make great raw fries ... just slice into your favorite fry shape and dip them in whatever you normally dip your fries in or experiement.
I eat a lot ... A LOT ... of cucumbers when I can get them. A cucumber salad is very healthy and can dress up a boring or bland meal. I know some people have problems eating cucumbers but I never have. One of my earliest memories is sitting in the dirt between rows in my grandmother's kitchen garden. My granddaddy was out there with the hand cultivator and to keep me from following so close and making his job harder he plopped me down out of the way and peeled me a cucumber and I was eating it like a banana. LOL
I like vegetable soups that have a lot of cabbage in them. I don't like cooked cabbage by itself but I like it cooked in soups or raw in salads, tacos, etc.
Hope this helps Judy. I'm just not a fussy eater. Give me basic and easy. The only time I really fuss with a meal is at Thanksgiving, Christmas Eve, and Easter. Thanksgiving is turkey. Christmas Eve is Cuban pork. and Easter is baked ham. Uber traditional and likely boring for some people but like I said ... basic and easy and filling with minimal clean up.
I do have some guilty pleasures ... international foods. Lots of Cuban food (black beans and yellow rice or pintos and rice), marinated pork, picadillo, carne asada, Spanish bean soup, etc. Some of the Caribbean foods though they can be heavy in starch. My mother fixes this Thai dish called Cow Pot that she learned from a neighbor lady and I've never been able to find it online ... basically white rice, chicken, scrambled eggs, tomatoes, and I forget the seasoning. I also like Pepper Steak with onions and green peppers, and other Chinese food. I figure as long as I portion control then all is good. If I over indulge I just make sure that I add some extra distance on my evening walks (I usually walked an extra average of 4 miles a day)
ETA: All of the above are easily dehydrated as individual items and then cooked as needed or cooked and then dehydrated for use later.
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nomifyle
TB Fanatic
You are an angel, thank you very much. I like those low carb tortillas myself and only buy them for me. One of my problems is portion control. I try to get steps in but I doubt I could walk a mile without breaking it up. Then I have to take a nap.
Judy
Maybe it was the variety of onion I was drying. My house stunk for a week!
SouthernBreeze, I just picked up a Nesco dehydrator at our local thrift store for $10. I often see them for sale second hand for much less than buying one new.
SouthernBreeze
Has No Life - Lives on TB
I've almost got Cary convinced I need one. I had one at one time, but our oldest DS burned the thing up trying to dry jerkey in it. I've just never replaced it. I never used it back then.